September 20, 2025 • 27 mins
Neil is catching up with For the Win Burgers LA. PLUS Amy King and Neil are going over the edge for Rescue Mission!! Union Rescue Mission’s 7th Annual Over the Edge is here, offering thrill-seekers and compassionate supporters alike the opportunity to rappel 25 stories down the side of the Hilton Los Angeles/Universal City Hotel. But this isn’t just an adrenaline rush, it’s a life-changing act of service. It's all on KFIAM-640!
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Hey, it's Neil Savedre.
Speaker 2 (00:01):
You're listening to kfi EM six forty the four Report
on demand on the iHeartRadio app.
Speaker 1 (00:06):
How do you do?
Speaker 2 (00:08):
Thanks for hanging out with us our two trucking by today.
It's nice to be able to shed the heaviness of
the week in news. I've been filling in for Handle
all week, do it again this coming week, and there's
a lot going on, so I'm happy to be here
just celebrating food with you today and my two guests,
my first guests today are Santos and Ronald Uhi and
(00:32):
they are from for the win smash Burgers, so look
them up. You have to if you love a great burger.
For the Winla dot com. For the Winla dot com,
they came out at a time when there was a
lot of investigation and interest in smash burgers, and even
we talked about the simplicity of the ingredients per se.
(00:54):
There's a lot that changes from texture to flavor, and
they're just doing it right period. They're not hiding behind
a bunch of extra ingredients making it chefy in the
way that it's like, oh, you're gonna have a novelty
burger that you're gonna have once take a picture with
it and then go away. This is very well thought out,
(01:16):
incredibly balanced, terrific food period.
Speaker 1 (01:22):
So how many locations are you guys at now?
Speaker 3 (01:26):
I think we have eleven wow, now that are open
in Los Angeles, one in San Diego. Ronald could talk
about a little bit more about that. It's our first
one outside of LA and then we were opening three
more in Los Angeles and then one in.
Speaker 4 (01:41):
Las Vegas off the strip at the Marriotts.
Speaker 1 (01:45):
Oh wow, good for you.
Speaker 2 (01:47):
So with your ingredients and the control on that, I'm
assuming it's the two of you guys really going through
all this stuff.
Speaker 1 (01:55):
How do you manage?
Speaker 2 (01:58):
How do you manage once you leave the immediate area
because you have like Echo Park, Glendale and and.
Speaker 1 (02:05):
Stuff like that.
Speaker 2 (02:07):
So yeah, that you could get to pretty easily, but
how do you keep you know.
Speaker 3 (02:12):
Well, it all started like maybe with maybe just three
three locations. Then I had to hire somebody. So right
now it's Peter who brought all the food. He's our COO.
He takes care of the whole basically the whole operation,
opening businesses, hiring upper management, and we have like different
(02:33):
people of the upper management. One guy's more administrative. He
takes care of all the payroll and the taxes and
all that stuff. And then we have a couple that
are focusing on quality control, right, so they'll go they'll
open locations higher and then make sure everything's done correctly,
you know, customer service, hospitality will you know, they'll go
(02:55):
around to all the locations, you know, and make sure
everyone's doing it right, doing it right, but by our standards.
Speaker 5 (03:02):
Right.
Speaker 3 (03:03):
We've actually just worked with a third party, the thirty
Rule uh to kind of really help us out with
with our hospitality.
Speaker 4 (03:13):
And you know, we are growing business.
Speaker 3 (03:15):
It's like we're growing fast, so we had to get
all of this under control, like our our standard uh procedure,
operating procedures, h and everything and even hl R. It's
like we're we're doing it all at once. So yeah,
so Peter is the main guy who's who's kind of like,
you know, the doing it all and uh so that
(03:38):
that gives me a lot of free time to to
go out look for new locations. And then Ronald his
his background is in finance and banking and he lives
in San Diego and he wanted to invest. So I
was like, okay, let's let's try it out with because
you know, otherwise it's just it's just me, right, Sure,
(04:00):
I don't have any investors. I don't have you know,
barely any any any any dat. It was just kind
of like bankrolling it, right, So maybe wrong can talk
about the San Diego operations.
Speaker 1 (04:13):
Yeah, yeah, I know.
Speaker 6 (04:14):
I'm still my day job is still being a banker
and you know, been doing it close for two decades now.
Speaker 1 (04:21):
Oh wow, it's after three You sure you don't need
to stop working, right?
Speaker 6 (04:25):
Maybe? Maybe maybe maybe if you know, my brother, lets
me invest in a few more. But it was kind
of a kind of an experiment and a thought that
he thought of, probably back in February and March.
Speaker 1 (04:40):
He's like, hey, look.
Speaker 6 (04:40):
You know, I know you've been living in San Diego
for the last couple of years. I think this would
be maybe a good opportunity for us to expand outside
the scope of Los Angeles and you know, kind of
get some name recognition outside of LA. And so he
approached me about this in February March. We've got the bowl,
we finally opened down there. We first to talk a
(05:04):
couple of months for us to find a location and
uh town too. I mean was a huge lot of
San Diego is a huge burger town, lots of Mexican
food obviously, you know tacos from North Mexico pretty much
pretty much. But I think the thing with San Diego
(05:25):
is also they really like small family businesses, and.
Speaker 1 (05:30):
I hope we all do, but I get that, Yeah.
Speaker 4 (05:32):
San Diego preferred. I could.
Speaker 6 (05:34):
I could definitely vouch for that, being born raised in
Los Angeles and you know, moving down to San Diego,
they really liked those niche restaurants. And you know when
we first opened, first of all, we found a place
down there in Pacific Beach right on Garnett, so oh
yeah and yeah, so we were able to find a
(05:55):
place there and open up, and we're like, okay, we're
hoping that San Diego can accept us. And you know,
we're this micro chine coming from Los Angeles, and obviously,
you know sometimes there's a little land of monosity, especially
you know, Padres, Dodgers, all that kind of stuff down
there Adreres. Anyway, no love San Diego. And we opened
(06:20):
technically July fourth, and we've been we've been a hit
down there.
Speaker 4 (06:23):
Good really well, yeah.
Speaker 1 (06:25):
That's awesome.
Speaker 2 (06:25):
I love seeing the growth and relatively I know you
guys feel every moment of it, but from an outsider
watching your growth and success, that's relatively quick.
Speaker 1 (06:36):
Yeah, yeah, it's definitely.
Speaker 6 (06:38):
I mean that's I think my brother, she didn't probably
explain it to the best, but yeah, they're growing. You know,
the company's been around for I would say four close
to five years, and within that amount they've accumulated now
technically twelve locations in the Southland, over ninety employees. So
(06:59):
there's definitely a lot of growing pains, you know, working
and banking, I've worked mostly worked with small to really
large corporations and seeing the trajectory of growth that my
brother and this company has been going through is really amazing. Again,
you know, shout out to Peter. He's he's definitely helped
me because I had nothing, uh, you know, no experience
in the restaurant industry. I mean I used to bartend
(07:21):
back in the day for you know, one of my
brother's restaurants. That's the extent of it.
Speaker 3 (07:24):
It was attend at this little tiny wine bar head
and my mom was like, hey, you have to hire
your brother, and then he just and then he just
like giveaway drinks Solas.
Speaker 2 (07:42):
It's all the chicks, right, Like in the baking industry,
do you just feel like, hey, man, keep the change.
Speaker 6 (07:52):
But no, I mean in finance, I mostly worked with
operating companies, you know, been their advisor for for a
lot of different things. And so throughout the years, you know,
I would give Santo's little jobs of advice. But you know,
just to watch the trajectory of for the wind, you know,
from you know, twenty twenty one to now, it's it's
it's amazing, Hey.
Speaker 2 (08:12):
Having good family that can give you advice. They're the
only ones that are going to be truthful with you.
You know, they'll tell you you're ugly. I bet you
guys have told each other that.
Speaker 4 (08:22):
No, we look alike. So it's kind of hard.
Speaker 7 (08:27):
Today.
Speaker 2 (08:28):
Part of the fun, all right, to figure around one
more second with these guys, because we didn't get to
the charity arm going on. If you're in the eastern
side of Los Angeles or Los Angeles proper a good
way to get a burger and if you're looking for
a new Catholic church to go to.
Speaker 6 (08:42):
Them every day.
Speaker 8 (08:43):
Yeah you're under thirty five.
Speaker 1 (08:47):
And but we'll tell you more about that when you
come back.
Speaker 7 (08:51):
You're listening to the Fork Report with Nil Savedra on
demand from kf I am six forty.
Speaker 2 (08:57):
How do you do hanging out with the boys? How
about that they're going to be playing the small stage
at Coachella this year, Santos and Ronald. Have you guys
ever been out there to bring your burgers there there Coachella? Yeah,
I mean I've did that would be yeah. We were talking.
Speaker 6 (09:16):
About that actually, about trying to go to you know
those those music festivals.
Speaker 1 (09:20):
Yeah, those are great.
Speaker 4 (09:22):
If you seventy years to work Coachella. His wife used
to work. Yeah.
Speaker 1 (09:26):
Oh wow, that's you god twelve food stalls. Wow. My
buddy Bill.
Speaker 2 (09:33):
Fold Is is the director of the of the festival there.
Speaker 5 (09:39):
Ye.
Speaker 2 (09:42):
But I wanted to talk to you about you said
you're doing on the eastern side of Los Angeles. You're
doing a charity event at your church, So tell us
a little bit about that.
Speaker 3 (09:52):
So October fourth is a feast day of Saint Francis
and the church is Saint Francis of Assi. It's on
Golden Gate, So if you're in like sun set, you know,
go up Golden Gate.
Speaker 4 (10:01):
It's right there, and we're doing we're doing two things.
Speaker 3 (10:04):
So on Saturday, the actual feast day, you know, my
my wife and I were going to be doing a
Sinnamara style barbecue all you can eat twenty five bucks
or no it's thirty, it's thirty. And then on Sunday,
Wowneah and then on Sunday for the wind is going
(10:26):
to be there selling burgers. On the proceeds does go
to the church. And there's also I think at two
or three pm or around that time, a blessing of
the animals. You can bring here your dog, cat or
whatever whatever you have.
Speaker 2 (10:40):
Yeah, right there in Silver Lake, so Golden Gate and Sunset. Yeah.
Speaker 1 (10:45):
And the date again.
Speaker 3 (10:47):
October fourth and fifth. Unfortunately I don't have the the website.
Speaker 1 (10:54):
Why do they have it on the church? Yeah, it's
an event.
Speaker 4 (10:58):
It's on event art.
Speaker 1 (10:59):
You can always google it. It's a feast day in
Los Angeles.
Speaker 2 (11:03):
So October fourth and fifth, the event bright Ober fourth.
Speaker 8 (11:08):
Is the dinner, Okay, it'll be at six pm and
then lunch at on Sunday. Awesome. I think that's great.
And you know he's got the whole setup too. You
got the grill that was barbecue for the Centa Maria Barbecue.
That's what I've been doing a lot my free time, so.
Speaker 2 (11:26):
Okay, So event bright you look it up for October
fourth and fifth, and it's at La what's it called
in the La Saint Francis, Saint Francis CCS. Yeah, and
it's a Blessing of the Animals and all of that
fifteen twenty three Golden Gate Avenue. And if some reason
you didn't get any of that, and you really are interested,
(11:46):
just hit Kaylin and I up here or something like that,
get a hold of us and get a hold of
me on social media, and I'll make sure you know
how to get there. But that's very very cool. I
love that you're doing that. That's the that's the really
cool thing about local locals that you can be embedded
in local needs and things like that.
Speaker 1 (12:03):
So that's awesome. Back to the community, you know, excellent,
very very cool. Nice to meet you, jents. Thanks for
coming in.
Speaker 2 (12:09):
And if I don't bumped into you at one of
the locations, I mean, I'll oftentimes I'm having stuff delivered
to the house, you know, but when I get out
to one of the restaurants, I'll say hello, cool, best
of luck. It sounds like things are going well in
San Diego and continued success.
Speaker 4 (12:26):
Thank you so much.
Speaker 1 (12:27):
All right, thanks for coming in.
Speaker 2 (12:28):
The burger is for the wind, just absolutely fantastic, especially
if you're if if you crave a good burger period,
but if you love the the crunchiness on the outside
of a smash burger. The feathering you guys do is
on point. You know, you're not burning it, You're just
getting that nice, crispy, wonderful, fatty, but crispy flavor on
(12:50):
the outside.
Speaker 1 (12:51):
Very very good.
Speaker 2 (12:51):
Check them out for the win LA dot Com. All right,
we'll be back with more, So go nowhere.
Speaker 7 (12:59):
You're listening to the Fork Report with Nil Sevadra on
demand from KFI AM six forty.
Speaker 2 (13:05):
So much going on today. It's a great day because
I know there's so much heavy news going on. This
past week, I was filling in for Bill Handle. I'll
be doing it again this coming week. Happy to do it,
thrilled to do it. It's an honor, obviously to bring
you information and to even share my opinions, whether you
like them or not. I try, and you know, I
(13:27):
think through things the best I can and remove as
much emotion as they can to give you those But
I also like being able to come here on a
Saturday and you know, shed all that, the weight of
that and just tuck food, local business, that type of thing.
We've got my buddy Amy King coming on right now.
She's up in Big Bear right now, enjoying the Octoberfest
(13:50):
that goes on now through October.
Speaker 1 (13:52):
Amy, How you do it?
Speaker 5 (13:55):
How could you be doing any better? We're at Octoberfest,
We're at Big Bear Lake. The weather is spectacular, is
a gorgeous almost fall day, and it's just it's so
great up here. Have you been to the October festiforre Neio?
Speaker 7 (14:08):
I have?
Speaker 5 (14:08):
You know?
Speaker 2 (14:09):
It's right down as you know, Amy's actually staying at
our place up there right now, and as you know,
it's not far.
Speaker 1 (14:15):
I mean you could walk there, but you could. Yeah,
Oh you guys didn't it? Oh good to know.
Speaker 5 (14:22):
Well, yeah, why we didn't. We didn't walk down because
we went for a beautiful hike this morning. Like I said,
the weather's so perfect. We went and just kind of
hiked around and we mighted about three miles and then
both my best friend and I had just nasty old
blizzard blisters on our feet. Oh yes, we went okay,
so we went well we're not walking down to October Festival.
Dress it is walkable. It's very Yeah.
Speaker 2 (14:45):
I would say it's either the hike or that I'm
with you most definitely. But they do a spectacular job
and it's just one of those things that schedule wise,
we're not always there around the time, or if we are,
we've got other things going on. So walk us through
some of the sights, sounds, and smells of Octoberfest.
Speaker 1 (15:05):
There is Big Bear, Okay.
Speaker 5 (15:08):
So it's just a Big Bear Convention Center.
Speaker 4 (15:10):
So there's a.
Speaker 5 (15:11):
Whole huge indoor area that looks straight out of Germany.
I mean, it's just amazing how it's decorated, and they
have the traditional German music going on inside and there's
all the tables lined up and lots and lots of
beer and lots and lots of traditional German food, and
then you step outside and you're in this idyllic, beautiful,
(15:32):
little foresty area. They also have music out here and
food out here and beer out here and places to
sit and hang out. And right now it's daytime, so
it's more a little bit more family. And we're talking
to a couple of the organizers and they said it's
a little tame, but wait till tonight.
Speaker 1 (15:49):
Yes, that's what I've heard.
Speaker 2 (15:50):
So do they have light bouncer, bouncy houses or things,
they have things that are more for the kids or
something during the day, or it's just yeah, absolutely.
Speaker 5 (15:59):
Yeah, they've got some bounce houses. They have a little
mechanical bull, like a kitty mechanical bull, so they have
lots of and there's space painting for the kids. So
there's a lot of activity activities for the kids during
the day. And they also really stressed that family time
is Saturday or I'm sorry, Sunday afternoons are great to
bring the family out. And then we are we've been
(16:20):
kind of touring around. We haven't completely dug in yet,
but oh my gosh, the food meal and I've sin
you're the Fork reporter. They've got traditional German food, and
they've got the grilled brought worst and the Polish sausages,
potato dumplings, and then they have those ginormous prestles that
(16:41):
you have and the cheese dips and the fresh apple strudel,
and there's something else you know that German food, sour
kraut kind of the staple of it, right, the sour
kraut recipe is the woman who's the Burgermeisters. She basically
runs the show, Monica Marini. Her dad started the october
(17:04):
Fest back in nineteen seventy, so this is the fiftieth
year and it's just grown since then. And the sour
crowd that they have here is her mother's recipe.
Speaker 1 (17:14):
How crazy is that?
Speaker 5 (17:15):
Yeah, So they try to keep all the food as
traditional as possible, and like the strudle and the pretzels
are from a place in Coasta, Mesa. The sausages are
from a butchery in Glendale, so it's all locally sourced
but also has that, you know, traditional German feel and taste.
Speaker 2 (17:33):
So this is of course, this is found on the
corner of Division and Big Bear Boulevard.
Speaker 1 (17:40):
If I remember correctly.
Speaker 5 (17:42):
I think that you're right. And if you haven't been
to Big Bear, like I haven't been a Big Bear before.
And then right when we pulled into town, we go, oh,
there's a convention center. So it's a very easy to find. Yeah,
very easy to find.
Speaker 2 (17:53):
It's one of those towns that you spend an hour
or two just driving around.
Speaker 1 (17:58):
You'll have it memorized.
Speaker 5 (18:00):
It's oh yeah, pretty, you didn't even have to get
out wasaye today. We just drove around and found stuff.
We were very proud of ourselves.
Speaker 2 (18:06):
Yeah, it's a great little town and we're really lucky
to have it so close. But the you know, you
you once you hit the bottom of the hill and
you start going up, you really feel like you're so
far away from Los Angeles and all the craziness or something.
It's just that the height of the trees and the
(18:28):
mountains and all of it just really take you away.
As a matter of fact, Amy, you'll notice that up
at our place it's pretty quiet, huh, Like you don't
hear sup. The only time you hear anything is Octoberfest.
It's the only time you'll hear music and stuff up
at our place. It's like all of a sudden, you know,
(18:51):
it goes from being super quiet just hearing the hint
of music and laughter and stuff. So it gets pretty
lively tonight and you're staying for the evening, I'm assuming
you're going to be hanging out at the event later.
Speaker 5 (19:06):
I think it's my responsibility to do that. Yeah, I mean,
there's oughts to taste. We just got our October fifth
beer signs, and we got them filled up with happy
vice and so I'm very pleased about that. And then
here's a fun fact about you know, beer signs that
they have the lids on them, the traditional ones.
Speaker 4 (19:24):
Do you know why?
Speaker 1 (19:25):
I don't?
Speaker 5 (19:27):
Well, it's because in Germany, apparently a lot of stuff
falls in your beer, walk on the trees or flies
or whatever. I don't know. So somebody along the line said, well,
this is ridiculous, it's wrecking my beer, and so they
put lids on them.
Speaker 2 (19:40):
That's the weirdest thing. I mean, why in Germany is
there you know? My wife used to tell me when
we lived in when we lived in Hollywood, I'm like,
why is there dust in here? And she's like, Hollywood
is just dustier than everywhere else. And I'm like, that's doubt,
can't be true.
Speaker 5 (19:59):
But I guess house in Silver Lake is dusty.
Speaker 1 (20:02):
It's like it's dusty everywhere, all right.
Speaker 5 (20:06):
So in Germany that falls from the streets. Do you
want a couple of fun facts about Octoberfest?
Speaker 1 (20:11):
Hold tight? When we come back, I want to get
those fun fun facts from you. Okay, but you got it.
Speaker 2 (20:16):
During the break, I want you to take some more SIPs.
See how if we can okay, Amy a little blasted.
For the next segment, Amy King, our very own Amy
King from Wake Up Call is out in Big Bear
enjoying Octoberfest. It's a huge event in Big Bear starting
now and going through October there at their the event
(20:37):
center there and it is at Division, the corner of
Division and Big Bear Boulevard. We'll talk to her more
when we come back. You've been listening to the Fork Report.
You can always hear us live on KFI AM six
forty two to five pm on Saturday and anytime on
demand on the iHeartRadio app. Happy to be with you
(20:57):
this Saturday, talking about stuff that isn't news related. That's
what we have Eileen Gonzalez here for She'll take care
of that and I can talk about great burgers and
great food and all those things. Amy King is with us,
also not talking about heavy news. But she's still in
Big Bear right now at Octoberfest, and they're known for
having a spectacular Octoberfest out there. You were telling us
(21:19):
about some of the food that's there. You also had
some fun facts.
Speaker 5 (21:23):
Yes, okay, and it has to do with the food,
at least some of it does. So last year's Big
Bear Octoberfest, they sold two and a half tons of
sour krupt And again that's the original recipe from Monica's Mom.
Monica is the one who runs October fifth. They were day.
Let's see, thirty four thousand pretzels were consumed, and if
(21:45):
you lined up the sausages that they sold end to end,
it would be a mile and a half long.
Speaker 1 (21:52):
Oh my gosh.
Speaker 5 (21:53):
And if you add up the amount of sausages consumed
in the past fifty four years, this is the fifty
fifth annual, and there's enough sausage to do it. Line
up end to end, it would extend from Big Bear
Lake to yourmo, California. I don't know. I don't know
where you is.
Speaker 2 (22:10):
You don't know, but it's uh, it's a lot of
sausages away from there is what I'm guessing.
Speaker 5 (22:16):
It is, okay, And then one more beer. Obviously beer
is a big thing on october Fest. Sure, so last
year the attendees of the october Fest drank enough to
fill two gas tankers full of beer.
Speaker 1 (22:32):
Oh my gosh. Wow, there's a lot of beer.
Speaker 2 (22:37):
And you're doing the hef of isison And you said,
is that what you're yep.
Speaker 5 (22:42):
Having a half advice in because it's absolutely delicious. And
I got to tell you we're in the outdoor area
because the indoor area is so cool and it looks
so authentic. It's very loud, so we're outside right now,
and I told you it's sort of this forested area.
There's big phine trees and the cool banners and the
tables and the band is there's music playing right now.
So they have more traditional stuff inside and then a
(23:04):
little more contemporary outside. In fact, they're flying in bands
from Bavaria for this year's october Fest, so for the
last five weekends they're going to have authentic German bands
here too, which is so much fun. I've only heard
the Chicken Vance once, but we've only been here for
an hour, so I'm assuming that we'll be dancing the
Chicken Vance. And it's just like such a great way
to spend an afternoon, and like they were saying, you know,
(23:26):
it's a little more chill in the afternoon. It's pretty full,
but it gets crazy packed at night and it's just
a huge party. And I haven't been to october Fest
since I think Colorado Springs, and this is this is amazing.
It's so much like you said, it's like get away
from the world and leave everything behind and just come
and have fun.
Speaker 1 (23:46):
That's great, And it's.
Speaker 2 (23:49):
The whole vibees of the big long family table style
on the inside.
Speaker 5 (23:54):
Yeah yeah, yeah, yeah yeah. And there's different ticket packages
you can buy in the like general admission to do
preferred feeding. If you want to hang out and like
have a spot to sit all night, you can do that.
And so there's all kinds of things like I said,
and there's beer everywhere of course, and then they have
lots and lots of traditional German food and if you
don't if you don't want German foods, they do also
have some burgos, burgers they see, some nachos and some
(24:16):
fold pork over there. So if you're not a huge
fan of the sausages and brats and all that stuff,
they have other stuff is available it as well. They
have vendors and so there's like cool shopping that you
can do. Just make a whole day of it. It's
like it's just a love it and it's going on.
It's going on Saturdays and Sundays and then dan when
does it start going three days weep will chame to us,
(24:37):
right now so you can't hear me, but I think
in the month of October, it's Friday, Saturday and Sunday. Friday,
Saturday and Sunday in October, right then pause October you
out Fridays, right, So Friday, Saturday, Sunday in October, and
you can make a whole weekend of it, or make
a day of it, and then do hiking and ziplining
and we'll go down a slide and just experience everything
(25:01):
that is. Big Bear is so great up here. I
love it everything. I can't believe that it took me
fifteen years figure it up here.
Speaker 2 (25:07):
Yeah, it really is lovely. I'm a huge fan of
Big Bear. And the people have been wonderful.
Speaker 5 (25:13):
And everybody's so nice up here, Neil. Everybody is nice.
It's like so different than some of the stuff that
you get in the fixed where everybody's just so rush rush, rush.
Here it's like everybody, Yeah, it's lovely. We went for
a walk and everybody we walked by, good morning, good morning.
We're just like, oh, I love it. I love it
up here.
Speaker 1 (25:33):
No people walking their dog.
Speaker 2 (25:34):
I will I'll be out in the front yard, you know,
working on stuff there on the the deck, you know,
fixing things in the house, do whatever, and everybody's always
hello and high and yet all of those things that
I've even had people come up and said, Hi, we're
brand new. We bought a place around the corner, and
we exchange numbers. It's like if you need anything, to
(25:56):
let us know, or it's it's very it's I like
the little area over there on on Big Bear Big
Bear Boulevard where all the shops are not the village
but the shops with the Vaughns and everything like that.
Speaker 1 (26:14):
And oh yeah, so you just go there and they're.
Speaker 2 (26:17):
Playing music, and you know, you walk into a place
and they actually walk right up to you and say, Hi,
can I help you with anything?
Speaker 1 (26:25):
Yeah, exactly.
Speaker 5 (26:26):
Yeah, it's a lovely place. Yeah, and that is extended
here to Octoberfest. And if you're coming up, probably should
mention like it because it's about two hours from my house.
It was about two hours to get up here, and
that was in good weather before the storm hits. So like,
you know, planned at least stay the night and maybe
stay the weekend. And there's so many airbnbs and vrbos
(26:48):
and all that stuff. Tons of places to stay and
like anywhere from you know, like a hundred bucks one
hundred and fifty bucks a night up to you know,
five six hundred bucks a night, depending on how you know,
how big of a party you want to have. So
there's thoughts in the hotels and that kind of stuff.
So definitely make a weekend of it.
Speaker 2 (27:03):
Yeah, it really is a lot of fun up there.
I have a big heart for Big Bear. I'm glad
you're enjoying it. You continue to enjoy the Octoberfest. Be
safe and thanks for taking the time to calling.
Speaker 5 (27:16):
All right, thank you so much. Neil and I got to.
Speaker 2 (27:18):
Go do the Chicken dance staw Yeah, please please say
send video Amy k King, Ladies and gentlemen from Wake
Up Calls. She'll be back on Monday with us on
the Bill Handle Show as well. Out there enjoying Octoberfest
in Big Bear.
Speaker 7 (27:33):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty
Hey, it's Neil Savedre.
Speaker 2 (00:01):
You're listening to kfi EM six forty the four Report
on demand on the iHeartRadio app.
Speaker 1 (00:06):
How do you do?
Speaker 2 (00:08):
Thanks for hanging out with us our two trucking by today.
It's nice to be able to shed the heaviness of
the week in news. I've been filling in for Handle
all week, do it again this coming week, and there's
a lot going on, so I'm happy to be here
just celebrating food with you today and my two guests,
my first guests today are Santos and Ronald Uhi and
(00:32):
they are from for the win smash Burgers, so look
them up. You have to if you love a great burger.
For the Winla dot com. For the Winla dot com,
they came out at a time when there was a
lot of investigation and interest in smash burgers, and even
we talked about the simplicity of the ingredients per se.
(00:54):
There's a lot that changes from texture to flavor, and
they're just doing it right period. They're not hiding behind
a bunch of extra ingredients making it chefy in the
way that it's like, oh, you're gonna have a novelty
burger that you're gonna have once take a picture with
it and then go away. This is very well thought out,
(01:16):
incredibly balanced, terrific food period.
Speaker 1 (01:22):
So how many locations are you guys at now?
Speaker 3 (01:26):
I think we have eleven wow, now that are open
in Los Angeles, one in San Diego. Ronald could talk
about a little bit more about that. It's our first
one outside of LA and then we were opening three
more in Los Angeles and then one in.
Speaker 4 (01:41):
Las Vegas off the strip at the Marriotts.
Speaker 1 (01:45):
Oh wow, good for you.
Speaker 2 (01:47):
So with your ingredients and the control on that, I'm
assuming it's the two of you guys really going through
all this stuff.
Speaker 1 (01:55):
How do you manage?
Speaker 2 (01:58):
How do you manage once you leave the immediate area
because you have like Echo Park, Glendale and and.
Speaker 1 (02:05):
Stuff like that.
Speaker 2 (02:07):
So yeah, that you could get to pretty easily, but
how do you keep you know.
Speaker 3 (02:12):
Well, it all started like maybe with maybe just three
three locations. Then I had to hire somebody. So right
now it's Peter who brought all the food. He's our COO.
He takes care of the whole basically the whole operation,
opening businesses, hiring upper management, and we have like different
(02:33):
people of the upper management. One guy's more administrative. He
takes care of all the payroll and the taxes and
all that stuff. And then we have a couple that
are focusing on quality control, right, so they'll go they'll
open locations higher and then make sure everything's done correctly,
you know, customer service, hospitality will you know, they'll go
(02:55):
around to all the locations, you know, and make sure
everyone's doing it right, doing it right, but by our standards.
Speaker 5 (03:02):
Right.
Speaker 3 (03:03):
We've actually just worked with a third party, the thirty
Rule uh to kind of really help us out with
with our hospitality.
Speaker 4 (03:13):
And you know, we are growing business.
Speaker 3 (03:15):
It's like we're growing fast, so we had to get
all of this under control, like our our standard uh procedure,
operating procedures, h and everything and even hl R. It's
like we're we're doing it all at once. So yeah,
so Peter is the main guy who's who's kind of like,
you know, the doing it all and uh so that
(03:38):
that gives me a lot of free time to to
go out look for new locations. And then Ronald his
his background is in finance and banking and he lives
in San Diego and he wanted to invest. So I
was like, okay, let's let's try it out with because
you know, otherwise it's just it's just me, right, Sure,
(04:00):
I don't have any investors. I don't have you know,
barely any any any any dat. It was just kind
of like bankrolling it, right, So maybe wrong can talk
about the San Diego operations.
Speaker 1 (04:13):
Yeah, yeah, I know.
Speaker 6 (04:14):
I'm still my day job is still being a banker
and you know, been doing it close for two decades now.
Speaker 1 (04:21):
Oh wow, it's after three You sure you don't need
to stop working, right?
Speaker 6 (04:25):
Maybe? Maybe maybe maybe if you know, my brother, lets
me invest in a few more. But it was kind
of a kind of an experiment and a thought that
he thought of, probably back in February and March.
Speaker 1 (04:40):
He's like, hey, look.
Speaker 6 (04:40):
You know, I know you've been living in San Diego
for the last couple of years. I think this would
be maybe a good opportunity for us to expand outside
the scope of Los Angeles and you know, kind of
get some name recognition outside of LA. And so he
approached me about this in February March. We've got the bowl,
we finally opened down there. We first to talk a
(05:04):
couple of months for us to find a location and
uh town too. I mean was a huge lot of
San Diego is a huge burger town, lots of Mexican
food obviously, you know tacos from North Mexico pretty much
pretty much. But I think the thing with San Diego
(05:25):
is also they really like small family businesses, and.
Speaker 1 (05:30):
I hope we all do, but I get that, Yeah.
Speaker 4 (05:32):
San Diego preferred. I could.
Speaker 6 (05:34):
I could definitely vouch for that, being born raised in
Los Angeles and you know, moving down to San Diego,
they really liked those niche restaurants. And you know when
we first opened, first of all, we found a place
down there in Pacific Beach right on Garnett, so oh
yeah and yeah, so we were able to find a
(05:55):
place there and open up, and we're like, okay, we're
hoping that San Diego can accept us. And you know,
we're this micro chine coming from Los Angeles, and obviously,
you know sometimes there's a little land of monosity, especially
you know, Padres, Dodgers, all that kind of stuff down
there Adreres. Anyway, no love San Diego. And we opened
(06:20):
technically July fourth, and we've been we've been a hit
down there.
Speaker 4 (06:23):
Good really well, yeah.
Speaker 1 (06:25):
That's awesome.
Speaker 2 (06:25):
I love seeing the growth and relatively I know you
guys feel every moment of it, but from an outsider
watching your growth and success, that's relatively quick.
Speaker 1 (06:36):
Yeah, yeah, it's definitely.
Speaker 6 (06:38):
I mean that's I think my brother, she didn't probably
explain it to the best, but yeah, they're growing. You know,
the company's been around for I would say four close
to five years, and within that amount they've accumulated now
technically twelve locations in the Southland, over ninety employees. So
(06:59):
there's definitely a lot of growing pains, you know, working
and banking, I've worked mostly worked with small to really
large corporations and seeing the trajectory of growth that my
brother and this company has been going through is really amazing. Again,
you know, shout out to Peter. He's he's definitely helped
me because I had nothing, uh, you know, no experience
in the restaurant industry. I mean I used to bartend
(07:21):
back in the day for you know, one of my
brother's restaurants. That's the extent of it.
Speaker 3 (07:24):
It was attend at this little tiny wine bar head
and my mom was like, hey, you have to hire
your brother, and then he just and then he just
like giveaway drinks Solas.
Speaker 2 (07:42):
It's all the chicks, right, Like in the baking industry,
do you just feel like, hey, man, keep the change.
Speaker 6 (07:52):
But no, I mean in finance, I mostly worked with
operating companies, you know, been their advisor for for a
lot of different things. And so throughout the years, you know,
I would give Santo's little jobs of advice. But you know,
just to watch the trajectory of for the wind, you know,
from you know, twenty twenty one to now, it's it's
it's amazing, Hey.
Speaker 2 (08:12):
Having good family that can give you advice. They're the
only ones that are going to be truthful with you.
You know, they'll tell you you're ugly. I bet you
guys have told each other that.
Speaker 4 (08:22):
No, we look alike. So it's kind of hard.
Speaker 7 (08:27):
Today.
Speaker 2 (08:28):
Part of the fun, all right, to figure around one
more second with these guys, because we didn't get to
the charity arm going on. If you're in the eastern
side of Los Angeles or Los Angeles proper a good
way to get a burger and if you're looking for
a new Catholic church to go to.
Speaker 6 (08:42):
Them every day.
Speaker 8 (08:43):
Yeah you're under thirty five.
Speaker 1 (08:47):
And but we'll tell you more about that when you
come back.
Speaker 7 (08:51):
You're listening to the Fork Report with Nil Savedra on
demand from kf I am six forty.
Speaker 2 (08:57):
How do you do hanging out with the boys? How
about that they're going to be playing the small stage
at Coachella this year, Santos and Ronald. Have you guys
ever been out there to bring your burgers there there Coachella? Yeah,
I mean I've did that would be yeah. We were talking.
Speaker 6 (09:16):
About that actually, about trying to go to you know
those those music festivals.
Speaker 1 (09:20):
Yeah, those are great.
Speaker 4 (09:22):
If you seventy years to work Coachella. His wife used
to work. Yeah.
Speaker 1 (09:26):
Oh wow, that's you god twelve food stalls. Wow. My
buddy Bill.
Speaker 2 (09:33):
Fold Is is the director of the of the festival there.
Speaker 5 (09:39):
Ye.
Speaker 2 (09:42):
But I wanted to talk to you about you said
you're doing on the eastern side of Los Angeles. You're
doing a charity event at your church, So tell us
a little bit about that.
Speaker 3 (09:52):
So October fourth is a feast day of Saint Francis
and the church is Saint Francis of Assi. It's on
Golden Gate, So if you're in like sun set, you know,
go up Golden Gate.
Speaker 4 (10:01):
It's right there, and we're doing we're doing two things.
Speaker 3 (10:04):
So on Saturday, the actual feast day, you know, my
my wife and I were going to be doing a
Sinnamara style barbecue all you can eat twenty five bucks
or no it's thirty, it's thirty. And then on Sunday,
Wowneah and then on Sunday for the wind is going
(10:26):
to be there selling burgers. On the proceeds does go
to the church. And there's also I think at two
or three pm or around that time, a blessing of
the animals. You can bring here your dog, cat or
whatever whatever you have.
Speaker 2 (10:40):
Yeah, right there in Silver Lake, so Golden Gate and Sunset. Yeah.
Speaker 1 (10:45):
And the date again.
Speaker 3 (10:47):
October fourth and fifth. Unfortunately I don't have the the website.
Speaker 1 (10:54):
Why do they have it on the church? Yeah, it's
an event.
Speaker 4 (10:58):
It's on event art.
Speaker 1 (10:59):
You can always google it. It's a feast day in
Los Angeles.
Speaker 2 (11:03):
So October fourth and fifth, the event bright Ober fourth.
Speaker 8 (11:08):
Is the dinner, Okay, it'll be at six pm and
then lunch at on Sunday. Awesome. I think that's great.
And you know he's got the whole setup too. You
got the grill that was barbecue for the Centa Maria Barbecue.
That's what I've been doing a lot my free time, so.
Speaker 2 (11:26):
Okay, So event bright you look it up for October
fourth and fifth, and it's at La what's it called
in the La Saint Francis, Saint Francis CCS. Yeah, and
it's a Blessing of the Animals and all of that
fifteen twenty three Golden Gate Avenue. And if some reason
you didn't get any of that, and you really are interested,
(11:46):
just hit Kaylin and I up here or something like that,
get a hold of us and get a hold of
me on social media, and I'll make sure you know
how to get there. But that's very very cool. I
love that you're doing that. That's the that's the really
cool thing about local locals that you can be embedded
in local needs and things like that.
Speaker 1 (12:03):
So that's awesome. Back to the community, you know, excellent,
very very cool. Nice to meet you, jents. Thanks for
coming in.
Speaker 2 (12:09):
And if I don't bumped into you at one of
the locations, I mean, I'll oftentimes I'm having stuff delivered
to the house, you know, but when I get out
to one of the restaurants, I'll say hello, cool, best
of luck. It sounds like things are going well in
San Diego and continued success.
Speaker 4 (12:26):
Thank you so much.
Speaker 1 (12:27):
All right, thanks for coming in.
Speaker 2 (12:28):
The burger is for the wind, just absolutely fantastic, especially
if you're if if you crave a good burger period,
but if you love the the crunchiness on the outside
of a smash burger. The feathering you guys do is
on point. You know, you're not burning it, You're just
getting that nice, crispy, wonderful, fatty, but crispy flavor on
(12:50):
the outside.
Speaker 1 (12:51):
Very very good.
Speaker 2 (12:51):
Check them out for the win LA dot Com. All right,
we'll be back with more, So go nowhere.
Speaker 7 (12:59):
You're listening to the Fork Report with Nil Sevadra on
demand from KFI AM six forty.
Speaker 2 (13:05):
So much going on today. It's a great day because
I know there's so much heavy news going on. This
past week, I was filling in for Bill Handle. I'll
be doing it again this coming week. Happy to do it,
thrilled to do it. It's an honor, obviously to bring
you information and to even share my opinions, whether you
like them or not. I try, and you know, I
(13:27):
think through things the best I can and remove as
much emotion as they can to give you those But
I also like being able to come here on a
Saturday and you know, shed all that, the weight of
that and just tuck food, local business, that type of thing.
We've got my buddy Amy King coming on right now.
She's up in Big Bear right now, enjoying the Octoberfest
(13:50):
that goes on now through October.
Speaker 1 (13:52):
Amy, How you do it?
Speaker 5 (13:55):
How could you be doing any better? We're at Octoberfest,
We're at Big Bear Lake. The weather is spectacular, is
a gorgeous almost fall day, and it's just it's so
great up here. Have you been to the October festiforre Neio?
Speaker 7 (14:08):
I have?
Speaker 5 (14:08):
You know?
Speaker 2 (14:09):
It's right down as you know, Amy's actually staying at
our place up there right now, and as you know,
it's not far.
Speaker 1 (14:15):
I mean you could walk there, but you could. Yeah,
Oh you guys didn't it? Oh good to know.
Speaker 5 (14:22):
Well, yeah, why we didn't. We didn't walk down because
we went for a beautiful hike this morning. Like I said,
the weather's so perfect. We went and just kind of
hiked around and we mighted about three miles and then
both my best friend and I had just nasty old
blizzard blisters on our feet. Oh yes, we went okay,
so we went well we're not walking down to October Festival.
Dress it is walkable. It's very Yeah.
Speaker 2 (14:45):
I would say it's either the hike or that I'm
with you most definitely. But they do a spectacular job
and it's just one of those things that schedule wise,
we're not always there around the time, or if we are,
we've got other things going on. So walk us through
some of the sights, sounds, and smells of Octoberfest.
Speaker 1 (15:05):
There is Big Bear, Okay.
Speaker 5 (15:08):
So it's just a Big Bear Convention Center.
Speaker 4 (15:10):
So there's a.
Speaker 5 (15:11):
Whole huge indoor area that looks straight out of Germany.
I mean, it's just amazing how it's decorated, and they
have the traditional German music going on inside and there's
all the tables lined up and lots and lots of
beer and lots and lots of traditional German food, and
then you step outside and you're in this idyllic, beautiful,
(15:32):
little foresty area. They also have music out here and
food out here and beer out here and places to
sit and hang out. And right now it's daytime, so
it's more a little bit more family. And we're talking
to a couple of the organizers and they said it's
a little tame, but wait till tonight.
Speaker 1 (15:49):
Yes, that's what I've heard.
Speaker 2 (15:50):
So do they have light bouncer, bouncy houses or things,
they have things that are more for the kids or
something during the day, or it's just yeah, absolutely.
Speaker 5 (15:59):
Yeah, they've got some bounce houses. They have a little
mechanical bull, like a kitty mechanical bull, so they have
lots of and there's space painting for the kids. So
there's a lot of activity activities for the kids during
the day. And they also really stressed that family time
is Saturday or I'm sorry, Sunday afternoons are great to
bring the family out. And then we are we've been
(16:20):
kind of touring around. We haven't completely dug in yet,
but oh my gosh, the food meal and I've sin
you're the Fork reporter. They've got traditional German food, and
they've got the grilled brought worst and the Polish sausages,
potato dumplings, and then they have those ginormous prestles that
(16:41):
you have and the cheese dips and the fresh apple strudel,
and there's something else you know that German food, sour
kraut kind of the staple of it, right, the sour
kraut recipe is the woman who's the Burgermeisters. She basically
runs the show, Monica Marini. Her dad started the october
(17:04):
Fest back in nineteen seventy, so this is the fiftieth
year and it's just grown since then. And the sour
crowd that they have here is her mother's recipe.
Speaker 1 (17:14):
How crazy is that?
Speaker 5 (17:15):
Yeah, So they try to keep all the food as
traditional as possible, and like the strudle and the pretzels
are from a place in Coasta, Mesa. The sausages are
from a butchery in Glendale, so it's all locally sourced
but also has that, you know, traditional German feel and taste.
Speaker 2 (17:33):
So this is of course, this is found on the
corner of Division and Big Bear Boulevard.
Speaker 1 (17:40):
If I remember correctly.
Speaker 5 (17:42):
I think that you're right. And if you haven't been
to Big Bear, like I haven't been a Big Bear before.
And then right when we pulled into town, we go, oh,
there's a convention center. So it's a very easy to find. Yeah,
very easy to find.
Speaker 2 (17:53):
It's one of those towns that you spend an hour
or two just driving around.
Speaker 1 (17:58):
You'll have it memorized.
Speaker 5 (18:00):
It's oh yeah, pretty, you didn't even have to get
out wasaye today. We just drove around and found stuff.
We were very proud of ourselves.
Speaker 2 (18:06):
Yeah, it's a great little town and we're really lucky
to have it so close. But the you know, you
you once you hit the bottom of the hill and
you start going up, you really feel like you're so
far away from Los Angeles and all the craziness or something.
It's just that the height of the trees and the
(18:28):
mountains and all of it just really take you away.
As a matter of fact, Amy, you'll notice that up
at our place it's pretty quiet, huh, Like you don't
hear sup. The only time you hear anything is Octoberfest.
It's the only time you'll hear music and stuff up
at our place. It's like all of a sudden, you know,
(18:51):
it goes from being super quiet just hearing the hint
of music and laughter and stuff. So it gets pretty
lively tonight and you're staying for the evening, I'm assuming
you're going to be hanging out at the event later.
Speaker 5 (19:06):
I think it's my responsibility to do that. Yeah, I mean,
there's oughts to taste. We just got our October fifth
beer signs, and we got them filled up with happy
vice and so I'm very pleased about that. And then
here's a fun fact about you know, beer signs that
they have the lids on them, the traditional ones.
Speaker 4 (19:24):
Do you know why?
Speaker 1 (19:25):
I don't?
Speaker 5 (19:27):
Well, it's because in Germany, apparently a lot of stuff
falls in your beer, walk on the trees or flies
or whatever. I don't know. So somebody along the line said, well,
this is ridiculous, it's wrecking my beer, and so they
put lids on them.
Speaker 2 (19:40):
That's the weirdest thing. I mean, why in Germany is
there you know? My wife used to tell me when
we lived in when we lived in Hollywood, I'm like,
why is there dust in here? And she's like, Hollywood
is just dustier than everywhere else. And I'm like, that's doubt,
can't be true.
Speaker 5 (19:59):
But I guess house in Silver Lake is dusty.
Speaker 1 (20:02):
It's like it's dusty everywhere, all right.
Speaker 5 (20:06):
So in Germany that falls from the streets. Do you
want a couple of fun facts about Octoberfest?
Speaker 1 (20:11):
Hold tight? When we come back, I want to get
those fun fun facts from you. Okay, but you got it.
Speaker 2 (20:16):
During the break, I want you to take some more SIPs.
See how if we can okay, Amy a little blasted.
For the next segment, Amy King, our very own Amy
King from Wake Up Call is out in Big Bear
enjoying Octoberfest. It's a huge event in Big Bear starting
now and going through October there at their the event
(20:37):
center there and it is at Division, the corner of
Division and Big Bear Boulevard. We'll talk to her more
when we come back. You've been listening to the Fork Report.
You can always hear us live on KFI AM six
forty two to five pm on Saturday and anytime on
demand on the iHeartRadio app. Happy to be with you
(20:57):
this Saturday, talking about stuff that isn't news related. That's
what we have Eileen Gonzalez here for She'll take care
of that and I can talk about great burgers and
great food and all those things. Amy King is with us,
also not talking about heavy news. But she's still in
Big Bear right now at Octoberfest, and they're known for
having a spectacular Octoberfest out there. You were telling us
(21:19):
about some of the food that's there. You also had
some fun facts.
Speaker 5 (21:23):
Yes, okay, and it has to do with the food,
at least some of it does. So last year's Big
Bear Octoberfest, they sold two and a half tons of
sour krupt And again that's the original recipe from Monica's Mom.
Monica is the one who runs October fifth. They were day.
Let's see, thirty four thousand pretzels were consumed, and if
(21:45):
you lined up the sausages that they sold end to end,
it would be a mile and a half long.
Speaker 1 (21:52):
Oh my gosh.
Speaker 5 (21:53):
And if you add up the amount of sausages consumed
in the past fifty four years, this is the fifty
fifth annual, and there's enough sausage to do it. Line
up end to end, it would extend from Big Bear
Lake to yourmo, California. I don't know. I don't know
where you is.
Speaker 2 (22:10):
You don't know, but it's uh, it's a lot of
sausages away from there is what I'm guessing.
Speaker 5 (22:16):
It is, okay, And then one more beer. Obviously beer
is a big thing on october Fest. Sure, so last
year the attendees of the october Fest drank enough to
fill two gas tankers full of beer.
Speaker 1 (22:32):
Oh my gosh. Wow, there's a lot of beer.
Speaker 2 (22:37):
And you're doing the hef of isison And you said,
is that what you're yep.
Speaker 5 (22:42):
Having a half advice in because it's absolutely delicious. And
I got to tell you we're in the outdoor area
because the indoor area is so cool and it looks
so authentic. It's very loud, so we're outside right now,
and I told you it's sort of this forested area.
There's big phine trees and the cool banners and the
tables and the band is there's music playing right now.
So they have more traditional stuff inside and then a
(23:04):
little more contemporary outside. In fact, they're flying in bands
from Bavaria for this year's october Fest, so for the
last five weekends they're going to have authentic German bands
here too, which is so much fun. I've only heard
the Chicken Vance once, but we've only been here for
an hour, so I'm assuming that we'll be dancing the
Chicken Vance. And it's just like such a great way
to spend an afternoon, and like they were saying, you know,
(23:26):
it's a little more chill in the afternoon. It's pretty full,
but it gets crazy packed at night and it's just
a huge party. And I haven't been to october Fest
since I think Colorado Springs, and this is this is amazing.
It's so much like you said, it's like get away
from the world and leave everything behind and just come
and have fun.
Speaker 1 (23:46):
That's great, And it's.
Speaker 2 (23:49):
The whole vibees of the big long family table style
on the inside.
Speaker 5 (23:54):
Yeah yeah, yeah, yeah yeah. And there's different ticket packages
you can buy in the like general admission to do
preferred feeding. If you want to hang out and like
have a spot to sit all night, you can do that.
And so there's all kinds of things like I said,
and there's beer everywhere of course, and then they have
lots and lots of traditional German food and if you
don't if you don't want German foods, they do also
have some burgos, burgers they see, some nachos and some
(24:16):
fold pork over there. So if you're not a huge
fan of the sausages and brats and all that stuff,
they have other stuff is available it as well. They
have vendors and so there's like cool shopping that you
can do. Just make a whole day of it. It's
like it's just a love it and it's going on.
It's going on Saturdays and Sundays and then dan when
does it start going three days weep will chame to us,
(24:37):
right now so you can't hear me, but I think
in the month of October, it's Friday, Saturday and Sunday. Friday,
Saturday and Sunday in October, right then pause October you
out Fridays, right, So Friday, Saturday, Sunday in October, and
you can make a whole weekend of it, or make
a day of it, and then do hiking and ziplining
and we'll go down a slide and just experience everything
(25:01):
that is. Big Bear is so great up here. I
love it everything. I can't believe that it took me
fifteen years figure it up here.
Speaker 2 (25:07):
Yeah, it really is lovely. I'm a huge fan of
Big Bear. And the people have been wonderful.
Speaker 5 (25:13):
And everybody's so nice up here, Neil. Everybody is nice.
It's like so different than some of the stuff that
you get in the fixed where everybody's just so rush rush, rush.
Here it's like everybody, Yeah, it's lovely. We went for
a walk and everybody we walked by, good morning, good morning.
We're just like, oh, I love it. I love it
up here.
Speaker 1 (25:33):
No people walking their dog.
Speaker 2 (25:34):
I will I'll be out in the front yard, you know,
working on stuff there on the the deck, you know,
fixing things in the house, do whatever, and everybody's always
hello and high and yet all of those things that
I've even had people come up and said, Hi, we're
brand new. We bought a place around the corner, and
we exchange numbers. It's like if you need anything, to
(25:56):
let us know, or it's it's very it's I like
the little area over there on on Big Bear Big
Bear Boulevard where all the shops are not the village
but the shops with the Vaughns and everything like that.
Speaker 1 (26:14):
And oh yeah, so you just go there and they're.
Speaker 2 (26:17):
Playing music, and you know, you walk into a place
and they actually walk right up to you and say, Hi,
can I help you with anything?
Speaker 1 (26:25):
Yeah, exactly.
Speaker 5 (26:26):
Yeah, it's a lovely place. Yeah, and that is extended
here to Octoberfest. And if you're coming up, probably should
mention like it because it's about two hours from my house.
It was about two hours to get up here, and
that was in good weather before the storm hits. So like,
you know, planned at least stay the night and maybe
stay the weekend. And there's so many airbnbs and vrbos
(26:48):
and all that stuff. Tons of places to stay and
like anywhere from you know, like a hundred bucks one
hundred and fifty bucks a night up to you know,
five six hundred bucks a night, depending on how you know,
how big of a party you want to have. So
there's thoughts in the hotels and that kind of stuff.
So definitely make a weekend of it.
Speaker 2 (27:03):
Yeah, it really is a lot of fun up there.
I have a big heart for Big Bear. I'm glad
you're enjoying it. You continue to enjoy the Octoberfest. Be
safe and thanks for taking the time to calling.
Speaker 5 (27:16):
All right, thank you so much. Neil and I got to.
Speaker 2 (27:18):
Go do the Chicken dance staw Yeah, please please say
send video Amy k King, Ladies and gentlemen from Wake
Up Calls. She'll be back on Monday with us on
the Bill Handle Show as well. Out there enjoying Octoberfest
in Big Bear.
Speaker 7 (27:33):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty
The Fork Report w Neil Saavedra News
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